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Roasted Mediterranean vegetable and barley risotto recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Mediterranean vegetable and barley risotto twist, ideal for a quick, flavorful vegetarian meal.
Ingredients:
  • 2 small zucchini, halved lengthways, thickly sliced diagonally
  • 1 red onion, cut into wedges
  • 1 small red capsicum, thickly sliced
  • 1 small yellow capsicum, thickly sliced
  • 3 fresh thyme sprigs
  • 3 fresh rosemary sprigs
  • 36.40 gm extra virgin olive oil
  • 250g cherry truss tomatoes, cut into small bunches
  • 1 litre Vegetable Liquid Stock
  • 1 eschalot, finely chopped
  • 3 garlic cloves, crushed
  • 440.00 gm pearl barley, rinsed
  • 125.00 gm dry white wine
  • 62.50 ml finely grated parmesan
  • 79.20 gm reduced-fat smooth ricotta
Instructions:
  • Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper. Place zucchini, onion, and capsicum on the tray. Sprinkle one thyme and rosemary sprig over the vegetables, then drizzle with 1 tablespoon of oil and season. Roast for 25 minutes, adding tomatoes halfway through, until golden and tender.
  • Bring the stock and 2 cups of water to a boil in a saucepan over medium-high heat, then gently simmer on low heat.
  • In a large, heavy-based frying pan over medium heat, heat the remaining oil. Add the eschalot and cook for 2 to 3 minutes until soft, stirring occasionally. Remove the leaves from the reserved herb sprigs, then add the garlic and leaves to the pan. Cook and stir for 1 minute until fragrant.
  • Add the barley and stir well. Pour in the wine and allow it to simmer for 2 to 3 minutes until reduced by half. Then, pour in 1/3 cup of hot stock. Cook and stir occasionally until the stock is absorbed. Repeat this process with the remaining stock until the barley is tender, approximately 30 minutes.
  • - Take the mixture off the heat and gently fold in the parmesan. - Let it rest, covered, for 5 minutes to allow flavors to meld. - Season with a pinch of salt and pepper for perfect balance. - Finish with a generous dollop of creamy ricotta and a colorful array of roasted vegetables. - Serve and enjoy your delicious creation.

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